Ingredients
- vegetable oil for frying
- 1 cup tempura mix (such as Kikkoman®)
- ¾ cup ice-cold water
- 1 pound asparagus
- 2 teaspoons sea salt
Why You'll Keep Making This
This dish offers a crispy and flavorful way to enjoy fresh asparagus. The light frying process keeps the vegetable tender while adding a satisfying crunch. It’s a quick and easy option that works well as a snack or a side.
Practical Cooking Tips
- Use fresh, firm asparagus stalks for the best texture.
- Make sure the oil is hot before frying to achieve a crispy coating.
- Drain the asparagus on paper towels after frying to remove excess oil.
- Make sure the oil is hot before frying to achieve a crispy coating.
- Drain the asparagus on paper towels after frying to remove excess oil.
Directions
Pour about an inch or two of oil into a deep pan and heat it over medium-high until it’s hot but not smoking. While the oil warms up, mix the tempura batter with water until it’s loose and smooth. Trim off the tough ends of the asparagus, then dip each spear into the batter, making sure it’s fully coated. Carefully lower a handful of spears into the hot oil—don’t overcrowd the pan. Fry them until they start to float and turn golden, which should take around 30 seconds to a minute. Use a slotted spoon to transfer the asparagus to paper towels to drain, then sprinkle with a bit of sea salt. Keep going with the rest of the batch until all the asparagus is cooked and crispy. Enjoy!
Serving Inspiration
Serve warm with a squeeze of lemon or a sprinkle of grated Parmesan cheese. It pairs well with grilled meats or can be enjoyed on its own as a tasty appetizer.
How To Refrigerate This Dish
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven or air fryer to help maintain the crispiness. Avoid microwaving, as it can make the coating soggy.
